The Nestl

Nutritional Profiling System, Its Product Categories and Sets of Criteria

The Nestl Nutritional Profiling System

Nestl has developed a system based on public health recommendations and consumer science to evaluate the nutritional value of food and beverage products. The system was designed to support product development in constantly optimising the nutritional composition of products.
Taste and nutritional value Nestls worldwide strategy is to offer products that have proven superiority in consumer taste preference and nutritional value. As the worlds leading nutrition, health and wellness company, Nestl continually invests in the innovation and renovation of its large portfolio of products both to enhance and communicate their taste and nutritional value. In order to analyse the nutritional value of its products, Nestl has established a rigorous methodology based on public health recommendations and consumer science. This is called the Nestl Nutritional Profiling System and has been progressively applied across Nestls worldwide product portfolio since 2004. It is a dynamic approach as the criteria are regularly reviewed by teams of nutrition experts and product specialists to incorporate the latest thinking and developments in nutrition, health and wellness. The Nestl Nutritional Profiling System In general, the criteria used in the Nestl Nutritional Profiling System are each expressed as a percentage of daily reference values per serving or percentage of energy (Table 1). These criteria are established using the available recommendations for dietary intakes, issued by authorities such as the World Health Organisation (2003) and the dietary reference intakes, published by the US Institute of Medicine (2006). In countries where different legal values for labelling might be enforced by local authorities, the criteria used for product assessment are determined by those countries values. The Nestl Nutritional Profiling System works by profiling each individual food and beverage product against specific criteria. The criteria for each and every product are derived from four principles of assessment: 1. A consideration of the product category and its role in the overall diet 2. A consideration of specific nutritional factors pertinent to public health and essential nutritional contributions 3. A consideration of maximum and minimum noncompensatory, rigorous thresholds 4. A consideration of serving as consumed and reference values specific to children and adults Key points Innovation & renovation Nestl continually invests in the innovation and renovation of a large variety of products both to enhance and communicate their taste and nutritional value. Public health recommendations The Nestl Nutritional Profiling System is a rigorous method of analysing the nutritional value of products based on public health recommendations and consumer science. Global & local values The Nestl Nutritional Profiling System criteria are established using recommendations issued by authorities such as the World Health Organisation and the US Institute of Medicine. In some countries, local legal values for labelling may be enforced. Four principles of assessment The Nestl Nutritional Profiling System criteria are derived from four principles of assessment: the product category, important specific nutritional factors, thresholds for each nutritional factor, and an individual serving as consumed by adults and/or children.

The Nestl Nutritional Profiling System, Its Product Categories and Sets of Criteria

Principle 1: A consideration of the product category and its role in the overall diet The Nestl Nutritional Profiling System establishes a specific set of assessment criteria for each food and beverage product category. These criteria incorporate the roles different categories play in the overall diet of a specific consumer. For example, since nutrition experts recognise that the role of yoghurt in the diet is different from the role of soup, these two categories have different sets of criteria against which individual products are assessed (Table 2). Furthermore, because the nutrition requirements of children are different to those of adults, a product that has been developed for children will have to meet a different set of daily reference values to those which must be met by a product developed for adults. Principle 2: A consideration of specific nutritional factors pertinent to public health and essential nutritional contributions The selection of specific nutritional factors to be assessed by the Nestl Nutritional Profiling System is driven by the importance of those factors to public health in general. It is aligned to recommendations issued by public health authorities such as the World Health Organisation. For each of its product categories, Nestl has established criteria for energy and five health-sensitive nutritional factors: 1. 2. 3. 4. 5. 6. Energy (calories) Sodium Added sugars Fructose Trans fatty acids Saturated fatty acids.

In addition to energy and these five health-sensitive nutritional factors, Nestl proactively focuses on essential nutritional contributions of foods and beverages. Accordingly, the Nestl Nutritional Profiling System establishes additional criteria for essential nutritional contributions that specific types of food or beverage products should provide. As an example, there are criteria for calcium richness in dairy products and minimum dietary fibre or whole grain in cerealbased products. Criteria for these essential nutritional contributions are based on official dietary guidelines that specify the minimum amounts of important nutritional factors which people should regularly consume. Principle 3: A consideration of maximum and minimum noncompensatory, rigorous thresholds For categories where certain nutritional factors may potentially be consumed in excessive quantities (such as total fat for biscuits), the Nestl Nutritional Profiling System establishes upper thresholds or limits. For nutritional factors that tend to be insufficient, minimum thresholds are established. Importantly, the Nestl Nutritional Profiling System is extremely rigorous: criteria are strict and particular in that a good level of one nutritional factor cannot compensate for a poor level of another nutritional factor. Each nutritional factor cannot go beyond its respective threshold.

Key points Role in the overall diet The consideration of the product category incorporates the roles different categories play in the overall diets of adults and of children. Specific nutritional factors The consideration of the specific nutritional factors is based on recommendations issued by public health authorities such as the World Health Organisation. Essential nutritional contributions Apart from the energy and health-sensitive nutritional factors, the Nestl Nutritional Profiling establishes criteria for essential nutritional contributions of foods and beverages based on official dietary guidelines. Maximum or minimum thresholds The consideration of maximum or minimum thresholds is a principle relating to nutritional factors that may potentially be consumed in excessive or insufficient quantities respectively. Rigour The Nestl Nutritional Profiling System is extremely rigorous: a good level of one nutritional factor cannot compensate for a poor level of another.

The Nestl Nutritional Profiling System, Its Product Categories and Sets of Criteria

Principle 4: A consideration of serving as consumed and reference values specific to children and adults Products are assessed per serving as they would be consumed. This takes into account the target consumer, the main product usage and how it would typically be reconstituted (e.g. with semiskimmed milk or water). Importantly, products developed for children are evaluated using reference values defined to meet childrens nutritional needs. The Nestl Nutritional Foundation Every food or beverage product which achieves the specific criteria of the Nestl Nutritional Profiling System is said to attain the Nestl Nutritional Foundation status and accordingly represents an appropriate choice when the consumer, children and/or adults, chooses to have it in the context of a balanced diet. A food or beverage product will only attain the Nestl Nutritional Foundation when all of its nutritional factors meet the criteria for its category (Table 4). A product will not achieve the Nestl Nutritional Foundation if

the criterion for any one nutritional factor is not met. If a product which does not achieve the Nestl Nutritional Foundation is consumed frequently, the consumers diet may need to be rebalanced by other dietary choices. As an example: frequent consumption of salty snacks calls for moderation in the use of salt. The Nestl Nutritional Profiling System assessment principles apply to all Nestl product categories apart from:
l Products

Key points Serving as consumed The consideration of the serving as consumed takes into account the target adult and/or child consumer, product usage and how it would typically be consumed. Appropriate choice Every food or beverage product which achieves the specific criteria of the Nestl Nutritional Profiling System attains the Nestl Nutritional Foundation and is an appropriate choice when the consumer, children and/or adults, chooses to have it in the context of a balanced diet.

developed under Nestl brands by the Beverage Partners Worldwide joint venture

For the following product categories other specific approaches apply based on appropriate reference values:
l Highly l

regulated categories, such as infant formulas Categories for target populations with specific needs, such as healthcare nutrition, baby foods and performance nutrition categories

An overview of the Nestl Nutritional Profiling System a rigorous and responsible approach to nutrition profiling
l uthoritative A l onsistent C l ynamic D l xtensive E l ealistic R l esponsible R l igorous R l ensible S l argeted T l horough T

based on recommendations from public health authorities and consumer science a single framework applied to Nestl food and beverage product categories reviewed and updated regularly in line with latest thinking applied to the largest food and beverage category portfolio based on suggested serving for the product addresses energy intake as a sensitive public health issue all criteria have to be met; meeting one criterion cannot compensate for the failure to meet another based on how the food or beverage would be consumed e.g. reconstituted with semi-skimmed milk respective of target consumer with different daily reference values for adults and children aligned to Nestl Policies on the levels of sodium, trans fatty acids and sugars in food and beverage products applied to Nestl food and beverage products irrespective of their country of manufacture and sale

l niversal U

The Nestl Nutritional Profiling System, Its Product Categories and Sets of Criteria

Table 1: Daily reference values for adults and children of main nutritional factors Nutritional factor Daily Reference Values for ADULTS 2000kcal 50g 65g 20g <1% of energy 50g 25g 2.4g 800mg Daily Reference Values for CHILDREN (9-11 years) 2000kcal 50g 65g 20g <1% of energy 50g 25g 2.0g 800mg Daily Reference Values for CHILDREN (4-8 years) 1700kcal 24g 57g 19g <1% of energy 42.5g 22g 1.4g 700mg

Energy Protein Fat of which Saturated fatty acids of which Trans fatty acids Added sugars Fibre Sodium Calcium

Based on recommendations for dietary intakes issued by authorities such as the World Health Organisation (2003) and the dietary reference intakes published by the US Institute of Medicine (2006). In some countries, local legal values for labelling may be enforced. Relevant for all Nestl product categories.

Table 2: Product roles in a balanced diet and current product categories The Nestl Nutritional Profiling System defines 3 different product roles in a balanced diet for Nestl food or beverage products based on their contribution to daily energy1 The current product categories of The Nestl Nutritional Profiling System L arger meal components (e.g. lasagne) refers to products that are consumed as a main part of a meal and, therefore, should have a larger contribution to daily energy Smaller meal components/snacks (e.g. yogurt) refers to products that are consumed as a part of a meal or in between meals and, therefore, should have a smaller contribution to daily energy Smaller meal components/snacks Soups Cold cuts & spreads Breads & savoury doughs Savoury snacks Salty & savoury biscuits Cheeses Yogurts & fresh cheeses Dairy desserts Ice creams Water ices & sorbets Cakes, cookies & desserts Milk-based beverages Cereal-based snacks Confectionery bars (non chocolate-based) Chocolate Juice-based beverages Accessories (e.g. sauce) refers to products that are consumed as a complement of a diet and, therefore, should have the smallest contribution to daily energy

Larger meal components Milk-based breakfast beverages Cereal-based foods Complete meals Side dishes & centre of plate foods

Accessories Other beverages Flavoured waters Sugar confectionery Sweetened condensed milk Dressings & culinary sauces Mayonnaise & cold sauces Bouillons

Current scientific evidence is insufficient to advocate an ideal meal pattern with regard to meal frequency and energy distribution. However, reports relating dietary habits and nutritional health status in different populations across the world suggest that a typical eating pattern for a balanced diet would be (Table 3): 3 main meal occasions (20-35% of daily energy per occasion) 1-2 snacking occasions (5-10% of daily energy per occasion). In addition to the typical role individual food or beverage products play in the daily eating pattern, the Nestl Nutritional Profiling System assessment criteria take into account category-specific / technical (e.g. sugar is necessary to lower the freezing point of ice cream) and regulatory aspects (e.g. chocolate must contain a minimum amount of coca butter to be called chocolate).

The Nestl Nutritional Profiling System, Its Product Categories and Sets of Criteria

Product roles in example daily meal patterns

Table 3: Product roles in a balanced diet

Philippines Breakfast
Pineapple Scrambled egg Oatmeal Glass of milk

Mexico
Orange Nutty peach tortilla Chocolate flavoured milk

France
Coffee drink Toast with butter Fresh cheese with strawberries

Morning Snack

Melon slice Coffee mix

Pine bread Tea-based beverage

Juice-based beverage

Lunch

Pickled papaya Pork liempo & pork ribs sinigang with radish & mustasa leaves with seasoning Steamed rice Mango sorbet Tea, coffee or water

Ensalada agridulce de betabel with dressing Brochetas de pescado with rice Banana with chocolate Tea, coffee or water

Mixed salad Pizza Yogurt Tea, coffee or water

Afternoon Snack

Confectionery bar Tea, coffee or water

Glass of milk Tea, coffee or water

Chocolate-based bar Tea, coffee or water

Supper

Carrot, cabbage & eggplant Fried tilapia Cereal soup Yogurt drink Tea, coffee or water

Tomato soup Cazuelitas de lentejas Cheese Mango & pineapple Tea, coffee or water

Taboul Papillotes of chicken with vegetables Poached peaches with vanilla ice-cream Tea, coffee or water

Larger meal components Smaller meal components/snacks Accessories

The Nestl Nutritional Profiling System, Its Product Categories and Sets of Criteria

Product roles: larger meal components

Table 4: Criteria of main Nestl food and beverage categories Product category Milk-based breakfast beverages Description All kinds of milk-based beverages containing a relevant amount of milk (2% milk protein, equivalent to 60% milk) AND Positioned as main part of a meal (such as breakfast) Criteria for nutritional factors (expressed per serving, assessed as consumed) PUBLIC HEALTH SENSITIVE NUTRITIONAL FACTORS Total Energy: 15% DV/serving Saturated fatty acids: 20% DV/serving or 15% of energy Trans fatty acids: 3% of total fat Added sugars: 25% DV/serving1 or 25% of energy Fructose: 50% Added sugars criterion Sodium: 10% DV/serving or 5% DV/100kcal2 PRODUCT CATEGORY SPECIFIC NUTRITIONAL FACTORS Total fat: 10% DV/serving or 30% of energy3 NUTRITIONAL CONTRIBUTIONS OF THE PRODUCT CATEGORY Protein: 10% DV/serving and 12% of energy Calcium: 20% DV/serving and 14% DV/100kcal4 Cereal-based foods Cereal-based powder/flakes primarily consumed as pap/porridge with the addition of water or milk AND Positioned as main part of a meal (such as breakfast) PUBLIC HEALTH SENSITIVE NUTRITIONAL FACTORS Total Energy: 10-20% DV/serving Saturated fatty acids: 15% of energy Trans fatty acids: 3% of total fat Added sugars: 25% of energy Fructose: 50% Added sugars criterion Sodium: 5% DV/100kcal2 PRODUCT CATEGORY SPECIFIC NUTRITIONAL FACTORS Total fat: 30% of energy NUTRITIONAL CONTRIBUTIONS OF THE PRODUCT CATEGORY Protein: 10% DV/serving and 12% of energy Calcium: 20% DV/serving and 14% DV/100kcal4 Fibre: 10% DV/serving Complete meals All dishes eaten as main part of a meal (e.g. pizzas, ready-to-eat meals, recipe dishes) PUBLIC HEALTH SENSITIVE NUTRITIONAL FACTORS Total Energy: 30% DV/serving Saturated fatty acids: 15% of energy Trans fatty acids: 3% of total fat Added sugars: 25% of energy Fructose: 50% Added sugars criterion Sodium: 40% DV/serving PRODUCT CATEGORY SPECIFIC NUTRITIONAL FACTORS Total fat: 35% of energy NUTRITIONAL CONTRIBUTIONS OF THE PRODUCT CATEGORY Protein: 12% of energy Side dishes & centre of plate foods All kinds of centre of plates foods (e.g. fish/meat coated or with sauce) All kind of side dishes (e.g. potato mash) PUBLIC HEALTH SENSITIVE NUTRITIONAL FACTORS Total Energy: 20% DV/serving Saturated fatty acids: 20% DV/serving or 20% of energy Trans fatty acids: 3% of total fat Added sugars: 15% DV/serving or 15% of energy Fructose: 50% Added sugars criterion Sodium: 25% DV/serving PRODUCT CATEGORY SPECIFIC NUTRITIONAL FACTORS Total fat: 15% DV/serving or 40% of energy NUTRITIONAL CONTRIBUTIONS OF THE PRODUCT CATEGORY Protein5: 15% DV/serving and 20% of energy

The Nestl Nutritional Profiling System, Its Product Categories and Sets of Criteria

Product roles: smaller meal components/snacks

Product category Soups Description All kinds of soups (e.g. clear, creamy or cup) Criteria for nutritional factors (expressed per serving, assessed as consumed) PUBLIC HEALTH SENSITIVE NUTRITIONAL FACTORS Total Energy: 10% DV/serving Saturated fatty acids: 7 .5% DV/serving Trans fatty acids: 3% of total fat Added sugars: 5% DV/serving Fructose: 50% Added sugars criterion Sodium: 33% DV/serving PRODUCT CATEGORY SPECIFIC NUTRITIONAL FACTORS Total fat: 7 .5% DV/serving Cold cuts & spreads All kinds of cold cuts (e.g. ham, salami or mortadella) Spreadable products for sandwiches (e.g. dips, meat substitute spread, vegetable-based spreads) PUBLIC HEALTH SENSITIVE NUTRITIONAL FACTORS Total Energy: 10% DV/serving Saturated fatty acids: 10% DV/serving Trans fatty acids: 3% of total fat Added sugars: 5% DV/serving Fructose: 50% Added sugars criterion Sodium: 10% DV/serving PRODUCT CATEGORY SPECIFIC NUTRITIONAL FACTORS Total fat: 10% DV/serving Breads & savoury doughs All kinds of bread dough with or without inclusions (e.g. nuts, olives, seeds), pizza or foccaccia All kinds of pasta without filling PUBLIC HEALTH SENSITIVE NUTRITIONAL FACTORS Total Energy: 10% DV/serving Saturated fatty acids: 10% DV/serving Trans fatty acids: 3% of total fat Added sugars: 5% DV/serving Fructose: 50% Added sugars criterion Sodium: 10% DV/serving6 PRODUCT CATEGORY SPECIFIC NUTRITIONAL FACTORS Total fat: 10% DV/serving NUTRITIONAL CONTRIBUTIONS OF THE PRODUCT CATEGORY Fibre: 10% DV/serving Savoury snacks All kinds of savoury snacks (e.g. minipizza or Asian noodle snacks) PUBLIC HEALTH SENSITIVE NUTRITIONAL FACTORS Total Energy: 10% DV/serving Saturated fatty acids: 10% DV/serving Trans fatty acids: 3% of total fat Added sugars: 5% DV/Serving Fructose: 50% Added sugars criterion Sodium: 12.5% DV/serving PRODUCT CATEGORY SPECIFIC NUTRITIONAL FACTORS Total fat: 10% DV/serving Salty & savoury biscuits All kind of salty and savoury biscuits (e.g. crackers) PUBLIC HEALTH SENSITIVE NUTRITIONAL FACTORS Total Energy: 10% DV/serving Saturated fatty acids: 15% DV/serving Trans fatty acids: 3% of total fat Added sugars: 5% DV/serving Fructose: 50% Added sugars criterion Sodium: 12.5% DV/serving PRODUCT CATEGORY SPECIFIC NUTRITIONAL FACTORS Total fat: 15% DV/serving Cheeses Natural cheeses having undergone maturation; soft, semi-hard and hard cheese Processed, grated and powdered cheese; cheese-based preparations PUBLIC HEALTH SENSITIVE NUTRITIONAL FACTORS Total Energy: 10% DV/serving Saturated fatty acids: 20% DV/serving Trans fatty acids: 3% of total fat Added sugars: 5% DV/serving Fructose: 50% Added sugars criterion Sodium: 15% DV/serving PRODUCT CATEGORY SPECIFIC NUTRITIONAL FACTORS Total fat: 10% DV/serving NUTRITIONAL CONTRIBUTIONS OF THE PRODUCT CATEGORY Protein: 12% of energy

The Nestl Nutritional Profiling System, Its Product Categories and Sets of Criteria

Product category Yogurts & fresh cheeses

Description All kinds of yogurts (e.g. natural, flavoured, with pulp or fruit) All kinds of fresh cheese (e.g. nonmatured, plain or flavoured, with compote, pulp or fruit)

Criteria for nutritional factors (expressed per serving, assessed as consumed) PUBLIC HEALTH SENSITIVE NUTRITIONAL FACTORS Total Energy: 10% DV/serving Saturated fatty acids: 15% DV/serving Trans fatty acids: 3% of total fat Added sugars: 25% DV/serving Fructose: 50% Added sugars criterion Sodium: 10% DV/serving PRODUCT CATEGORY SPECIFIC NUTRITIONAL FACTORS Total fat: 7 .5% DV/serving NUTRITIONAL CONTRIBUTIONS OF THE PRODUCT CATEGORY Protein: 12% of energy Calcium: 14% DV/100kcal4

Dairy desserts

All kinds of dairy desserts (e.g. crme desserts; desserts with biscuits; jellified desserts with sauces, with toppings; pudding-type desserts; flans; rice and milk products)

PUBLIC HEALTH SENSITIVE NUTRITIONAL FACTORS Total Energy: 10% DV/serving Saturated fatty acids: 20% DV/serving Trans fatty acids: 3% of total fat Added sugars: 25% DV/serving Fructose: 50% Added sugars criterion Sodium: 10% DV/serving PRODUCT CATEGORY SPECIFIC NUTRITIONAL FACTORS Total fat: 10% DV/serving NUTRITIONAL CONTRIBUTIONS OF THE PRODUCT CATEGORY Calcium: 5% DV/100kcal7

Ice creams

All kinds of ice cream excluding sorbets and water ices

PUBLIC HEALTH SENSITIVE NUTRITIONAL FACTORS Total Energy: 10% DV/serving Saturated fatty acids: 20% DV/serving Trans fatty acids: 3% of total fat8 Added sugars: 25% DV/serving Fructose: 50% Added sugars criterion Sodium: 5% DV/serving PRODUCT CATEGORY SPECIFIC NUTRITIONAL FACTORS Total fat: 15% DV/serving

Water ices & sorbets

All water ices and sorbets with no fat source (except emulsifiers)

PUBLIC HEALTH SENSITIVE NUTRITIONAL FACTORS Total Energy: 5% DV/serving Saturated fatty acids: 5% DV/serving Trans fatty acids: 1% of energy Added sugars: 25% DV/serving Fructose: 50% Added sugars criterion Sodium: 5% DV/serving PRODUCT CATEGORY SPECIFIC NUTRITIONAL FACTORS Total fat: 5% DV/serving

Cakes, cookies & desserts

All kinds of baked goods (e.g. biscuits, cakes, muffins, panettone, pastries) and other non dairy desserts (e.g. clafoutis)

PUBLIC HEALTH SENSITIVE NUTRITIONAL FACTORS Total Energy: 10% DV/serving Saturated fatty acids: 15% DV/serving Trans fatty acids: 3% of total fat Added sugars: 25% DV/serving Fructose: 50% Added sugars criterion Sodium: 7 .5% DV/serving PRODUCT CATEGORY SPECIFIC NUTRITIONAL FACTORS Total fat: 15% DV/serving

The Nestl Nutritional Profiling System, Its Product Categories and Sets of Criteria

Product category Milk-based beverages for consumption as small part of a meal or in-between meals

Description All kinds of milk-based beverages containing a relevant amount of milk (2% milk protein, equivalent to 60% milk) AND Positioned as small part of a meal or snack (consumption in between meals)

Criteria for nutritional factors (expressed per serving, assessed as consumed) PUBLIC HEALTH SENSITIVE NUTRITIONAL FACTORS Total Energy: 10% DV/serving Saturated fatty acids: 20% DV/serving Trans fatty acids: 3% of total fat Added sugars: 25% DV/serving Fructose: 50% Added sugars criterion Sodium: 10% DV/serving PRODUCT CATEGORY SPECIFIC NUTRITIONAL FACTORS Total fat: 10% DV/serving3 NUTRITIONAL CONTRIBUTIONS OF THE PRODUCT CATEGORY Protein: 12% of energy Calcium9: 14% DV/100kcal4 Linoleic Acid10 : 8% of total fat

Cereal-based snacks, cereal-based products for consumption as small part of a meal or in-between meals

All kinds of cereal-based and maltbased beverages containing a relevant amount of cereals (25% cereal on dry basis) AND Positioned as small part of a meal or snack (consumption in between meals) Cereal-based porridges positioned as snacks

PUBLIC HEALTH SENSITIVE NUTRITIONAL FACTORS Total Energy: 10% DV/serving Saturated fatty acids: 15% DV/serving Trans fatty acids: 3% of total fat Added sugars: 25% DV/serving Fructose: 50% Added sugars criterion Sodium: 10% DV/serving PRODUCT CATEGORY SPECIFIC NUTRITIONAL FACTORS Total fat: 7 .5% DV/serving NUTRITIONAL CONTRIBUTIONS OF THE PRODUCT CATEGORY Fibre11: 5% DV/serving or 5% DV/100kcal7 PUBLIC HEALTH SENSITIVE NUTRITIONAL FACTORS Total Energy: 10% DV/serving Saturated fatty acids: 10% DV/serving Trans fatty acids: 3% of total fat Added sugars: 25% DV/serving Fructose: 50% Added sugars criterion Sodium: 5% DV/serving PRODUCT CATEGORY SPECIFIC NUTRITIONAL FACTORS Total fat: 10% DV/serving

Confectionery bars (non chocolate-based)

All kinds of uncoated and partially coated confectionery cereal bars

Chocolate

All chocolate-based products (e.g. chocolate bars, morsels, spreadable chocolate, sugar coated chocolate, tablets)

PUBLIC HEALTH SENSITIVE NUTRITIONAL FACTORS Total Energy: 10% DV/serving Saturated fatty acids: 65% of total fat Trans fatty acids: 3% of total fat Added sugars: 25% DV/serving Fructose: 50% Added sugars criterion Sodium: 5% DV/serving PRODUCT CATEGORY SPECIFIC NUTRITIONAL FACTORS Total fat: 15% DV/serving

Juice-based beverages

All kinds of juice-based beverages containing relevant amounts of vegetable and/or fruit juice (50% juice)

PUBLIC HEALTH SENSITIVE NUTRITIONAL FACTORS Total Energy: 10% DV/serving Saturated fatty acids: 5% DV/serving Trans fatty acids: 3% of total fat Added sugars: 1% DV/serving Fructose: 50% Added sugars criterion Sodium: 5% DV/serving PRODUCT CATEGORY SPECIFIC NUTRITIONAL FACTORS Total fat: 5% DV/serving

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The Nestl Nutritional Profiling System, Its Product Categories and Sets of Criteria

Product roles: accessories

Product category Other beverages Description All beverages without relevant amounts of milk, juice, cereal or malt (e.g. coffee or tea-based beverages, flavoured juices) Criteria for nutritional factors (expressed per serving, assessed as consumed) PUBLIC HEALTH SENSITIVE NUTRITIONAL FACTORS Total Energy: 5% DV/serving Saturated fatty acids: 10% DV/serving Trans fatty acids: 3% of total fat Added sugars: 80g/L12 Fructose: 50% Added sugars criterion13 Sodium: 5% DV/serving PRODUCT CATEGORY SPECIFIC NUTRITIONAL FACTORS Total fat: 7 .5% DV/serving Flavoured waters All flavoured waters PUBLIC HEALTH SENSITIVE NUTRITIONAL FACTORS Total Energy: 5% DV/serving Saturated fatty acids: 1% DV/serving Trans fatty acids: 1% of energy Added sugars: 50g/L Fructose: 25g/L Sodium: 5% DV/serving PUBLIC HEALTH SENSITIVE NUTRITIONAL FACTORS Total Energy: 5% DV/serving Saturated fatty acids: 5% DV/serving Trans fatty acids: 3% of total fat Added sugars: 25% DV/serving Fructose: 50% Added sugars criterion Sodium: 5% DV/serving PRODUCT CATEGORY SPECIFIC NUTRITIONAL FACTORS Total fat: 5% DV/serving Sweetened condensed milk PUBLIC HEALTH SENSITIVE NUTRITIONAL FACTORS Total Energy: 5% DV/serving Saturated fatty acids: 10% DV/serving Trans fatty acids: 3% of total fat Added sugars: 25% DV/serving Fructose: 50% Added sugars criterion Sodium: 5% DV/serving PRODUCT CATEGORY SPECIFIC NUTRITIONAL FACTORS Total fat: 5% DV/serving Dressings & culinary sauces Salad dressings, salad cream Vegetable sauces Other sauces (e.g. bchamel, beurre blanc, curry sauce, hollandaise) PUBLIC HEALTH SENSITIVE NUTRITIONAL FACTORS Total Energy: 5% DV/serving Saturated fatty acids: 5% DV/serving Trans fatty acids: 3% of total fat Added sugars: 5% DV/serving Fructose: 50% Added sugars criterion Sodium: 10% DV/serving PRODUCT CATEGORY SPECIFIC NUTRITIONAL FACTORS Total fat: 10% DV/serving Mayonnaise & cold sauces Mayonnaise & cold sauces (e.g. ketchup, mustard, soy sauce) PUBLIC HEALTH SENSITIVE NUTRITIONAL FACTORS Total Energy: 5% DV/serving Saturated fatty acids: 5% DV/serving Trans fatty acids: 3% of total fat Added sugars: 5% DV/serving Fructose: 50% Added sugars criterion Sodium: 5% DV/serving PRODUCT CATEGORY SPECIFIC NUTRITIONAL FACTORS Total fat: 10% DV/serving Bouillons PUBLIC HEALTH SENSITIVE NUTRITIONAL FACTORS Total Energy: 5% DV/serving Saturated fatty acids: 5% DV/serving Trans fatty acids: 3% of total fat Added sugars: 5% DV/serving Fructose: 50% Added sugars criterion Sodium: 33% DV/serving PRODUCT CATEGORY SPECIFIC NUTRITIONAL FACTORS Total fat: 5% DV/serving

Sugar confectionery

All kinds of sugar-based products (e.g. bubble gum, chewy jellies, hard sugar, toffees & caramel)

The Nestl Nutritional Profiling System, Its Product Categories and Sets of Criteria

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Nestl Food & Beverage Category

1: 2: 3: 12.5g/serving or 25% of energy for chocolate/malt beverages targeted to children (4-8 y) 6% DV/100kcal for children (4-8 y) For age-specific milks: Specifically targeting children from 3 years up to 5 years: Total fat criterion is replaced by: 40% of energy Specifically targeting children from 5 years: Total fat criterion is replaced by: 30% of energy 16% DV/100kcal for children (4-8 y) Protein is a nutritional contribution for centre of plate foods only 20% DV/serving for bread/pizza doughs as needed for technological and safety reasons 6% DV/100kcal for children (4-8 y) For low fat Ice cream products (defined as containing <3g of total fat/serving), criteria for TFA is 1% of energy, to allow for the presence of emulsifiers Calcium is not a nutritional contribution when assessing soy milks Linoleic acid is a nutritional contribution for filled milks only Fibre is not a nutritional contribution when assessing malt-based beverages 80g/L or 25% DV/serving for coffee mixes and chilled dairy drinks 40g/L or 50% Added sugars criterion/serving for coffee mixes and chilled dairy drinks

4: 5: 6: 7: 8: 9: 10: 11: 12: 13:

Note: A product having a nutrient level differing by less than 5% of the threshold value will meet the nutrient criterion DV: Daily Reference Values, see table 1 Criteria effective January 2009 Criteria do not apply to products that consist almost entirely of whole milk Criteria of Cereal Partners Worldwide (CPW) breakfast cereal category can be found at: www.cerealpartners.com For the following product categories other specific approaches apply: Highly regulated categories, such as infant formulas Categories for target populations with specific needs, such as healthcare nutrition, baby foods and performance nutrition categories

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The Nestl Nutritional Profiling System, Its Product Categories and Sets of Criteria

Summary

Principle 1
A consideration of the product category and its role in the overall diet Food & beverage product category Cereal-based foods Position in the daily eating pattern Larger meal component Criteria for nutritional factors (expressed per serving, as consumed PUBLIC HEALTH SENSITIVE NUTRITIONAL FACTORS Total Energy: 10-20% DV/serving Saturated fatty acids: 15% daily energy Trans fatty acids: 3% total fat Added sugars: 25% daily energy Fructose: 50% added sugars criterion Sodium: 5% DV/100kcal PRODUCT CATEGORY SPECIFIC NUTRITIONAL FACTORS Total fat: 30% daily energy NUTRITIONAL CONTRIBUTIONS OF THE PRODUCT CATEGORY Protein: 10% DV/serving and 12% of energy Calcium: 20% DV/serving and 14% DV/100kcal Fibre: 10% DV/serving

Principle 2
A consideration of specific nutritional factors pertinent to public health and essential nutritional contributions

Principle 3
A consideration of maximum and minimum non-compensatory, rigorous thresholds

Cereal-based powder / flakes primarily consumed as pap / porridge with the addition of water or milk

Principle 4
A consideration of serving as consumed and reference values specific to children and adults DVs for adults (e.g. 2000kcal total energy) DVs for children (e.g. 1700kcal total energy)

The Nestl Nutritional Profiling System, Its Product Categories and Sets of Criteria

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Glossary of terms
Added sugars: All free mono and disaccharides (glucose, fructose, sucrose, maltose, lactose, galactose) in a product. Naturally occurring sugars (such as lactose from milk/dairy fractions, mono and disaccharides from unsweetened fruit ingredients) are excluded provided that the unsweetened fruit ingredient is not added for sweetening purposes. Daily Reference Values: A set of dietary references, expressed per day, based on WHO and/or other worldwide recognised guidelines on nutrient intake from health authorities. Energy: Total energy that is metabolised, calculated from energy-producing food components. Fibre: Sum of polysaccharides (degree of polymerization not lower than 3) occurring in food that are neither digested nor absorbed by the human small intestine plus lignin. Fructose: Fructose as part of added sugars (see above). Nestl Nutritional Foundation: The status attained by any Nestl food or beverage product when it meets the specific criteria established by the Nestl Nutritional Profiling System. Nestl Nutritional Profiling System criterion: A defined level of a nutritional factor, set for a specific product category and target consumer. Nutritional factor: Any of the food constituents on which a food product is assessed, e.g. energy, public health sensitive nutrients, total fat, dietary fibre, protein, vitamins, minerals or raw material with high intrinsic nutritional value (whole grain, fruits). Protein: Protein content calculated from total nitrogen measured by the Kjeldahl method. Sodium: All sodium content in a food product. It includes sodium from sodium chloride (salt) and sodium bicarbonate, as well as sodium from any other form present in a food product, e.g. monosodium glutamate, sodium phosphate, sodium carbonate, and sodium benzoate etc. Saturated fatty acids: Sum of all fatty acids containing no double bond. Threshold: A defined level or limit of a nutritional factor at which the Nestl Nutritional Foundation is achieved or not achieved. Total fat: Total lipid content of a product: as the sum of triglycerides, phospholipids, glycolipids, mono and diglycerides. Trans fatty acids: All unsaturated fatty acids with at least one double bond in the trans configuration, except those from animal origin.

Further information (www.nestle.com)

For any specific questions on the Nestl Nutritional Profiling System and the Nestl Nutritional Foundation, please contact:

Nestl Corporate Media Relations mediarelations@nestle.com

Nestl Public Affairs christina.drotz-jonasson@nestle.com

Nestl Research nutrition.profile@rdls.nestle.com

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The Nestl Nutritional Profiling System, Its Product Categories and Sets of Criteria

Notes

The Nestl Nutritional Profiling System, Its Product Categories and Sets of Criteria

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Nestec S.A., Innovation, Technology and Research & Development, Avenue Nestl 55, 1800 Vevey, Switzerland November 2009 Nestec Ltd., Vevey (Switzerland)